Japanese Rolled Egg
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Japanese Rolled Egg is a great way to change up your typical morning omelette. Savoury but with a hint of sweetness, Japanese rolled egg is a delightful breakfast or snack any time of the day.
What is Rolled Egg?
Also known as tamagoyaki, Japanese Rolled Egg is a type of Japanese omelette which is made by rolling several layers of fried egg together. The Japanese name is a combination of tamago which means ‘egg’ and yaki which means ‘grilled’, so together ‘grilled egg’. Mirin and sugar are common ingredients for making tamagoyaki to give it a hint of sweetness and make it taste extra delicious.
It might look intimidating to make at first because of its artful presentation but you’d be surprised with how easy this recipe is! The end result is a long, fluffy rectangular omelette that you can slice up or eat as is. The technique involves carefully rolling layers of thin omelettes together to create a log-like appearance.
Tamagoyaki is common during breakfast and in bento boxes. It’s such a staple in Japanese cuisine that there’s even a special rectangular pan for it. Although it’s not a must, a rectangular pan does help with the overall presentation. So don’t worry, your regular round pan at home can get the job done too!
Different Types of Tamagoyaki
There are 2 main types of tamagoyaki, atsuyaki tamago and dashimaki tamago.
The most common one is atsuyaki tamago, which is the regular Japanese rolled egg. It is firm and dense, and much easier to make. The main difference between the two types is dashimaki tamago uses dashi, a Japanese soup stock. Using dashi in your egg makes it more refined, juicy, silky and flavourful.
In Korea, there is a similar dish, Gyeran Mari. The main difference between the Japanese one and the Korean one is that in the Korean version, there’s usually “topping” within it. Chopped vegetables like scallions and carrots are the most popular but the options are endless. Basically, anything you’d want in a regular omelette works really well! You can add toppings to your Japanese rolled egg as well. A common topping a whole sheet of seaweed.
You can combine this Japanese Rolled Egg with our Bento recipe or try Dumpling Connection’s other egg recipes like Egg Foo Young or Egg Drop Soup. Now let’s get the ball rolling!
Japanese Rolled Egg Recipe
Ingredients
- 3 large eggs
- 3 tbsp dashi, (sub with chicken stock but dashi is recommended)
- 2 tsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
- 1 pinch salt
- 2 tbsp vegetable oil
Instructions
- Begin by whisking your eggs in a bowl.
- In another bowl, mix together the dashi, sugar, soy sauce, mirin and salt. Combine well and then add it to your eggs. Whisk together.
- After, transfer everything into a measuring cup with a spout and handle so that it will be easier to pour later. If you do not have a measuring cup, using a ladle works too.
- Grab your pan and heat it over medium heat. Pour the 2 tablespoons of vegetable oil into a small bowl. Dip a folded paper towel into the bowl of oil and apply it to the pan. Test the pan to see if it’s hot enough by dabbing a bit of the egg mixture onto it. It will sizzle when it’s ready.
- When the pan is hot enough, pour a thin layer of the egg mixture into the pan. Tilt it around to make sure you cover the entire pan. Poke any air bubbles to release the air.
- After the bottom of the egg layer is set and the surface is still soft, carefully roll the egg into a log shape from one side to the other. You want the surface to be a bit wet or uncooked so the layers will stay together.
- Once you’ve rolled the egg into a log shape, push it back to the side you started rolling from. Make sure the end fold of the egg roll is on the bottom, touching the pan.
- Apply more oil using the paper towel to the entire pan, even under the egg roll. Pour more of the egg mixture into the pan, covering the bottom again. Lift the egg roll and spread some of the mixture underneath.
- Repeat steps 5 to 8 until you run out of the egg mixture.
- Once the egg roll is fully cooked, remove it from the pan and place it onto a bamboo sushi mat. While it’s still hot, shape the egg roll into a thin rectangle. If you do not have a mat, place the egg roll onto a large square of plastic wrap. Carefully wrap it in the plastic wrap and use a kitchen towel to help you. Be careful not to burn yourself.
- Let it stand for 5 minutes before slicing it into ½-inch pieces. Serve while still warm. Japanese egg roll is a great breakfast enjoyed on its own or in a bento box for lunch or dinner. Enjoy!
